Asian Chicken Salad


For the Dressing: 1/4 cup  reduced-sodium soy sauce 3 tablespoons  rice-wine vinegar 1 1/2 tablespoons  brown sugar 1 1/2 teaspoons  sesame oil 1 1/2 teaspoons  chile-garlic sauce (see Ingredient notes) 3 tablespoons  canola oil 1 tablespoon  minced fresh ginger 2 cloves  garlic, minced 1 tablespoon  tahini paste 3/4 cup  reduced-sodium chicken broth or reserved chicken-poaching liquid For the Salad: 2 tablespoons  sesame seeds 8 cups  shredded napa cabbage (1 small head; see Ingredient notes) 1 1/2 cups  grated carrots (2-3 medium) 5   radishes, sliced (about 1 cup) 1/2 cup  chopped scallions 3 1/2 cups  shredded skinless cooked chicken (about 1 1/2 pounds boneless, skinless chicken breast) (see Tip) To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 1 1/2 pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.Ingredient Note:Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded.


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